科技视界
科技視界
과기시계
Science&Technology Vision
2014年
20期
69-69
,共1页
罗诗茹%蔡玉莲%朱冠琳%曾宝珠%李江滨
囉詩茹%蔡玉蓮%硃冠琳%曾寶珠%李江濱
라시여%채옥련%주관림%증보주%리강빈
黑豆%黄豆%红豆%绿豆%蛋白质
黑豆%黃豆%紅豆%綠豆%蛋白質
흑두%황두%홍두%록두%단백질
Biuret method%Black beans%Soya beans%Red beans%Mung beans%And proteins
目的：测定并比较黑豆、黄豆、红豆、绿豆四种豆中的蛋白质含量。方法：豆子加水匀浆后，离心收集上清，用双缩脲法测定蛋白质含量。结果：黑豆组蛋白质含量为(176.52±3.04)mg/g、黄豆组蛋白质含量为(127.27±1.39)mg/g、红豆组蛋白质含量为(74.90±1.53)mg/g；绿豆组蛋白质含量为(123.03±4.86)mg/g。结论：四种豆中蛋白质含量差异显著，黑豆中最高，黄豆与绿豆相近，红豆中最低。
目的：測定併比較黑豆、黃豆、紅豆、綠豆四種豆中的蛋白質含量。方法：豆子加水勻漿後，離心收集上清，用雙縮脲法測定蛋白質含量。結果：黑豆組蛋白質含量為(176.52±3.04)mg/g、黃豆組蛋白質含量為(127.27±1.39)mg/g、紅豆組蛋白質含量為(74.90±1.53)mg/g；綠豆組蛋白質含量為(123.03±4.86)mg/g。結論：四種豆中蛋白質含量差異顯著，黑豆中最高，黃豆與綠豆相近，紅豆中最低。
목적：측정병비교흑두、황두、홍두、록두사충두중적단백질함량。방법：두자가수균장후，리심수집상청，용쌍축뇨법측정단백질함량。결과：흑두조단백질함량위(176.52±3.04)mg/g、황두조단백질함량위(127.27±1.39)mg/g、홍두조단백질함량위(74.90±1.53)mg/g；록두조단백질함량위(123.03±4.86)mg/g。결론：사충두중단백질함량차이현저，흑두중최고，황두여록두상근，홍두중최저。
Objective To detect and compare protein concentration in black beans,soya beans,red beans,mung beans. Method Beans with water and homogenized, collected by centrifugation, protein content was determined using the biuret method. Result The protein content of black bean group, soybean group, red bean group, mung bean group were (176.52±3.04) mg/g, (127.27±1.39) mg/g, (74.90±1.53) mg/g, (123.03±4.86) mg/g. Conclusion Four kinds of protein content of bean were significantly different, black group was the highest, soybean and mung bean group, red beans Group was the lowest.
